Method of making water-soluble coffee extract and the product



STATES rarest OFFICE.

DAVIE) til. PRATT CHARLES W. TRIGG, PITTSBURGH, PENNSYLVANIA, A8SIG-NORSTO JOHN E. KING, OF DETROIT, MICHIGAN.

METHQJD @E MAKING WATER-SOLUBLE COFFEE EXTRACT AND THE PRODUCT,

No Drawing.

To (ZZZ whom it may co'ncmm Be it known that we, DAYID S. PRATT andCHARLES W. Truce citizens of the United States, residing at ittsburgh,in the county of Allegheny and State of Pennsylvania, have invented anew and useful Improve ment in Methods of Making Water-Soluble ColliesExtract and the Product, of which the following is a s ecification.

This discovery relates to the manufacture of water-solublecodes-extract. It has for its object the preparation of a water-solublecoffee-extract, referably in tablet form, which is providhd with anaroma-retaining ingredient. This aroma-retaining ingredient is of acharacter to admirably accomplish this purpose without any otherobjectionable results.

W e have discovered that carbohydrates have a peculiar affinity for thearomas or caflcol of coffee. This action we assume to be due to theformation of relatively unpolymers of the same, with the carbohytilldrates. These carbohydrates combined with the constituents of thecafieol will thus retain the cafi'eol for a relatively long period oitime.

has been proposed to use sucrose for catching fleeing caflieol, but wehave found this substance ill-adapted for manufacturing a water-solubleentice-extract for several reasons. In the first place, it has anobjectionable sweetness which, of course, imparts to the codes decoctionmade from the extract a certain definite sweetness that cannot beeliminated and-which may bel greater than that desired by one using thecoffeeextract. Secondly, this sweetness of sucrose has a tendency tomask the more subtle flavor-that would otherwise be imparted to thecodes infusion by the caifecl or aroma. The third objection to thesucrose as a cafieol retainer is that it gives the final extract asticky tendency, especially is this objectionable when the extract ismarketed in tablet form as it has a tendency to prevent the rapiddisintegration oi the tablet when dropped into the water fordissolution.

Our discovery consists in recognizing the Specification of LettersPatent.

Patented Feb. 8, 19 21.

- Application filed Haytl, 1918. Serial No. 237,568.

the discover of this class of carbohydrates which is ca culated not onlyto retain the cafteol but be practically neutral so far as the effect isconcerned on the coffee infusion made from the extract. We have foundthat lactose or milk sugar is a very efficient agent in catchin andretaining cafieol while at the same time it leaves no in the coffeeinfusion made rem the extract. Furthermore, it can be very easily andfinely powdered and mixed with the coffeeextract. The aroma or cafi'eolcan be brought in contact with this mixture in any way which is deemeddesirable, such for instance, as in its gaseous state escaping from theroaster or the grindenor when it is in solution in a volatile solvent.The lactose takes up the aroma and gives a highly aromatic andpleasantly flavored extract.

0t course the to the codes-extract, or the lactoseflmightv be dissolvedin a solution containing cafieol and the solution then evaporated todryness.- The exact way that the cafieol is brought into contact withthe lactose is not material in the broad sense of our discovery.

Lactose is a carbohydrate which possesses aroma-retainin powers, whichleave scarcely any taste in the coffee infusion prepared from theextract, and which do not possess the objectionable stickiness ofsucrose.

.What we claim is: 1. In a rocess for preparing a watersoluble coflde-extract, the steps which consist in separating the aroma -from acofiee infusion. and the bringing of the aroma into contact with lactoseto allow the lactoseto absorb the aroma.

2. In a process for preparing a watersoluble cofi'ee-extract, the. stepwhich consists in bringin coffee aroma into contact with lactose anallowing the lactose to absorb the aroma.

3. A cofiee-extract, comprising the dry codes concentrate in which iscontained lactose impregnated with cafieol or aroma.

tin-I11 a process for preparing water-soluble codes-extract, thebringing of coffee aroma into contact with lactose and allowingrceptible taste lactose could be used alone 'to absorb the catleol andthen later added the lactose bo absorb the aroma, and the adding of theiactese with the absorbed aroma to a, tract.

5. In a process for preparing water-501w ble cofiee-extract, thecambination which conslsts in passmg coffee aroma m a gaseous previouslyprepared cofiewex- DAVID S. PRATT. CHARLES W. TRIGG.

